Bibimbap is a such a great dish that you can customize to suit your own personal tastes. The mix of crunchy fresh vegetables and tender shredded chicken pair well for an easy lunch, dinner and everything in between. With this combination I tend to make a batch of it so there are leftovers for the week.This should at least cover some of the recommended daily nutritional values and all that good jazz.
- 3 cups rice
- 2 cups bean sprouts
- 2 cups Chinese greens (Yu Choy)
- 1 cup kimchi
- 1 pack enoki mushrooms
- ½ tsp black sesame seeds
- 2 tbsp gochujang paste
- 2 tbsp sesame oil
- 4 x eggs
- 4 x chicken thighs
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp garlic powder
- 1 tbsp onion powder
1.Marinate chicken in garlic powder, onion powder, dark soy sauce and hoisin sauce
2.Add ½ cup water pressure cook for 15 minutes
3.Shred the chicken with two forks.
1.Wash, drain and cook rice.
1.Wash and drain the vegetables.
2.Sauté each type separately until tender.
1.Fry eggs sunny side up
1.Assemble all the cooked ingredients together.
2. Add kimchi and sprinkle black sesame seeds atop the rice.
3.Add 1/2 tbsp of gochujang paste (more of less depending on your spice tolerance) , drizzle with sesame oil to each portion and mix everything together.